Fateme Persian Kitchen

bread flour (I used all-purpose flour.) • instant yeast • sweetened milk powder • sugar • water (you may need slightly less) • softened butter • finely ground walnuts • sugar • lightly toasted flour • rose water (or water) • ground nutmeg • ground cardamom •

pitted green olives • finely ground walnuts • large garlic cloves, crushed • pomegranate molasses (sweet and sour/balanced) • sour pomegranate juice or verjuice • dried Choochak and Khalvash (or substitute with dried mint and oregano) • ground angelica (golpar) • ground black pepper • Salt (if needed, depending on how salty the olives are)

pinto beans, soaked overnight (or red kidney beans) • boneless lamb • –3 dried Persian limes (Limoo Omani) • fried Ghormeh Sabzi herbs (prepared as instructed below) • Salt, to taste • Water, • Oil, if needed • The weights below are measured after the herbs have been cleaned and trimmed.👇 • parsley (including the stems) • Persian chives • cilantro (including the stems) • fenugreek •

cooked Persian rice • brewed saffron (medium strength)

Unripe green grapes (preferably the Askari variety, if available) • Salt (optional – I don't add any.)

Persian limes • vinegar of your choice (grape vinegar is preferred) • boiling water • Salt, enough to lightly coat the limes

rise (preferably Persian rise) • Water • Salt • vegetable oil

cucumbers • tomatoes • small onion • Verjuice (Abghooreh), to taste • Salt, to taste • Black pepper, to taste • Dried mint, to taste (optional)

Iranian broken rice (short-grain Persian rice fragments) • white sugar • slivered almonds • unsalted butter or neutral-flavored oil • rose water • About 1 liter water • saffron powder • Ground cinnamon, for garnish • small ice cube (for blooming the saffron)